I started cooking right after I got married. I was working as a chemist in a drug development lab at Emory University, and my wife, busy in her graduate program, did not have the time (nor perhaps the interest?) in preparing delicious meals for me, so I took I grabbed some recipes from Mama, and got to work. My first concoctions were bland, poorly plated, and took me FOREVER. But as I cooked more and more, things got better. I figured all along that my wife would pick up the slack of cooking once I began medical school. Now that I am in my second year of medical school, busy as ever, I continue to cook, and in fact learn more skills, as cooking has become my stress-reliever now.

I decided to make this blog for a few reasons. The name comes from a playful moniker applied to a friend of mine from school, who also cooks, and who—like many members of my medical school class—is a bit finicky and Type A, especially so in the kitchen. The second reason is that I want to make a place to share recipes, both successes and disasters. I like to think that my chemistry skills have helped me become a better cook/chef, and I think the particularities imparted on me by the Frenchie chemist who taught me all my skills have influenced the way I cook. And it is those chemical idiosyncracies that lend well to the medical student and the kitchen. So without further a-do, TYPE A IN THE KITCHEN…..